Kitchen Safety Rules

1. Never operate any machine without first receiving instructions in the

proper operation.

2. Horseplay will not be tolerated.

3. Wipe and clean all spills.

4. Observe safety around machines.

5. When lifting heavy pots,always ask for help.

6. When the days work is completed,scrub working areas with soap

and water and sanitize with a bleach solution.

7. Immediately report all cuts and accidents to the instructor.

8. When wiping knives be sure the sharp edge is not facing your hands.

9. Report defective equipment immediately.

10. Move cautiously when working with deep fat fryers.

11. Unplug all equipment prior to cleaning if applicable.

Factors To Consider for Successful Baking

1. The use of high quality ingredients.

2. The use of appropriate tools and equipment.

3. Following correct baking procedure.

 Read and follow the recipe

 Pre-heat oven

 Measure ingredients accurately

 Practice correct hand and mixing technique

 Use specified baking pan

 Observe required oven time and temperature

Baking Ingredients
Baking ingredients are classified into two:

A. Major Ingredients - are the ones used in baking in big amounts.

1. Flour - is finely ground meal or powdery product obtained from

milling cereal grains,root crops,starchy vegetables and
other food stuffs.

Types of Flour (commonly used)

 Bread Flour - also known as hard or strong flour.It has an

off white color and a granular texture.Best for baking
bread.Protein content ranges from 12 % to 14%.
 All Purpose Flour - also known as general purpose flour and
it is use for making pastries.Protein content varies from 10%
to 11%.
 Cake Flour - classified as soft wheat flour,protein content
varies from 7% to 8%,and it has a soft,smooth and velvety
texture.

Uses
 Provides bulk and structure to baked products

 Contributes color,texture and flavor

 Improves nutritive value

 Used for various baking and cooking purposes

Storage
 Flour must be stored in a tightly closed container and kept in a cool,dark
pantry or shelves to prevent from moistening.

2. Sugar - is a sweet,crystalline and soluble organic compound

classified as carbohydrates and considered as the
 simplest carbohydrate.

Classification of Sugar

 Fine Granulated Sugar - also known as table sugar.

 Very Fine Sugar - finer than fine granulated sugar and
commonly used for cakes and cookies.
 Sanding Sugar - is a coarsely granulated sugar used for
cookies.
 Fine Sugar - is best for creaming with fats because it
provides uniform air cell structure and better volume,and
dissolves easily.
 Confectioner/Powdered Sugar - the finest and whitest
sugar mixed with 3% cornstarch to prevent caking.
 Brown Sugar - has 3 color grade namely bright,medium and
dark color.
 Lump Sugar - is sugar cut into cubes or crystal.
 Panutsa - is a formed sugar that comes in dark coarse sticky
crystal because of the presence of molasses.

Uses
 Gives sweetness and flavor

 Contributes to tenderness,fineness and texture

 Increase storing quality of bread

 Gives richer crust color

 Serves as food for the yeast

 Serves as creaming agent

 Increase dough development

 Adds volume to bread

Storage
 Sugar is best stored in an airtight containers or canisters to prevent from
caking.
3. Leavening Agents - are gas produced or incorporated during
mixing or heating of batter or dough to make mixture
rise,increase volume,gives shape and texture to baked
products.

Kinds of Leavening Agent

 Biological Leavening Agent - are natural leavening agent

which comes from natural sources.

 Yeast - is a microscopic living organism that acts as

leavening agents in breads,pastries and other similar
products.
Fermentation - is the process through which yeast
acts on sugar and changes it to carbon dioxide
gas and alcohol.

Market Forms of Yeast

 Active Dry Yeast

 Instant Yeast

 Chemical Leavening Agent - are produced through

chemical process.
  Baking Soda - chemically known as Sodium Bicarbonate
 Baking Powder - contains starch
 Baking Cream
 Air
 Steam

Storage
 It should be store in a cool,dry place because heat cause
deterioration.Yeast should be refrigerated.

4. Liquid Ingredients - any volatile mixture used in baking to

dissolve other ingredients

Classification of Liquid Ingredients

 Water - the cheapest ingredient in baking

 Milk - use to supply liquid to dough or batter
 Cream
 Heavy Whipping Cream (30% to 50% fat content)
 Light Whipping Cream (30% to 35% fat content)
 Fruit Juices

Uses
 Dissolve substances,contributes to better reaction in a mixture

 Adds to the reaction of leaveners in the form of steam

 They promote the growth of yeast

Storage
 It must be stored in the refrigerator.

5. Shortening - any form of fat that tenderizes the product and is

 made from vegetable oil or animal fat.

Kinds of Shortening

 Oil or Liquid Fats - comes from either animal or vegetables

 Lard - comes from pork or hogs
 Butter - comes from a cow,it can either be salted or unsalted
 Margarine - made from either animal or vegetable fats with
flavoring and coloring agent and also called hard fats.
 Cocoa Butter - obtained from cocoa beans and used
especially in the manufacture of confectionery and
cosmetics.

Uses

 It tenderizes,improved flavor and soften the texture of baked

products

 It increases storing quality

 It helps gas retention when use as creaming agent

 It adds volume and gives flakiness to puff pastry

 It improves nutritive value of baked products

 It adds moisture and richness

Storage
 Store solid fats in a covered container or leave it in its original
packaging inside the refrigerator

6. Eggs - an oval or round object laid by a female bird and usually

contains a developing embryo.

Market Forms of Eggs

  Fresh or Shell Eggs - maybe purchased individually,by the
dozen or trays
 Frozen Eggs - made of high quality fresh eggs and comes in
the forms of whole eggs sold with extra whites and yolks
 Dried eggs - are the present being used in some bakeshops
as well as some cake mix production

Uses
 Serves as emulsifiers of fats and liquid

 Gives structure to baked products

 Acts as leavening agent

 Adds color to baked products

 Provides nutrients

 Serves as shortening

Storage
 Eggs are best stored in the refrigerator because if it is in the room
temperature it losses its freshness

B. Minor Ingredients - are those that are use in small amount and
to add flavor to the baked products.

Examples of Minor Ingredients:

A. Salt
 It improves gluten in breads and strengthen gluten structure
 It inhibits the growth of yeast
B. Spices - are either plant or vegetable product used to add flavor
to food

Commonly used spices:

  Allspice

 Nutmeg

 Cinnamon

 Sesame seed

 Ginger

 Lemon

Mixing Method of Batter/Dough

 Creaming - is rubbing one or two ingredients on the bowl,using a

wooden spoon or electric mixer to make the mixture soft and fluffy.
 Cutting-in - cutting flour with flour using two knives or a pastry
blender.
 Folding - usually applied in cake and cookie preparation,this
consist of working on two or more ingredients very gently to retain
air in the mix.
 Cut and Fold - a combination of two motions such as cutting
vertically through the mixture and turning over by gliding the spoon
or rubber scraper across the bottom of the bowl.
 Beating - a method of introducing air into the mixture through
mechanical agitation.
 Kneading - used in dough making which consists of
pressing,folding and stretching the dough.
 Stirring - continuous rotation through the mixture until it is
thoroughly mixed.
 Whipping - a form of beating to fill the mixture with air to make
light and fluffy.
 Sifting - separating coarse particles in the ingredients by passing
through a sieve or sifter and in the process incorporating air.

Yeast Bread
 This is a form of baking that requires understanding of yeast,
kneading and the steps in production stages of yeast bread.

Classification of Yeast Bread

A. Yeast Breads - made with basic ingredients like flour,water,salt

and yeast.
B. Specialty Breads - has additional ingredients like sugar,milk,
shortening,egg,nuts,and flavoring extracts.

Production Stages of Yeast Bread

A. Preparing the ingredients/Mis-en-place

B. Mixing
C. Kneading
D. Fermenting/Proofing
E. Punching
F. Portioning
G. Rounding
H. Shaping
I. Proofing
J. Baking
K. Cooling

Characteristics of a Good Quality Bread

 Even and well-rounded top

 Smooth;neither cracks nor bulges
 Pleasing brown in color
 Weight light for its volume
 Color feathery white or creamy
 Texture or crumbs are soft,moist and elastic,springs back when
pressed,cells are small, and uniformly thin walled, and grain is dine
and even.
 Pleasing yeastly aroma and taste
 Absence of dirt,pebbles or any foreign materials
AFS